In The Africa Cookbook, Culinary Historian And Cookbook Author Jessica B Harris Takes You On A Tour Of The Motherland, Exploring The Extraordinary Diversity Of The Cuisines Of The Continent The Africa Cookbook Features Than 200 Traditional And Contemporary Recipes Collected From Home Kitchens Across Africa, Including The Familiar Couscous Of Morocco, The Savory Stews Of The Eastern Grasslands, And The Curries And Chutneys Of The Swahili Coasts From The Sophisticated Cuisine Of Senegal To The Creolized Food Of Mauritius And The Seychelles To The Afrikaner Barbecues Of South Africa, Harris Presents The Food Of The Continent And Paints Unforgettable Portraits Of The People Who Shared Their Culinary Heritage With Her Illustrated With Archival Postcards From The Author S Collection, The Africa Cookbook Celebrates Countries Whose Contributions To The Way We Eat Today Have Been Too Long Ignored Now Home Cooks Can Sample Potatoes With Mint Leaves And Garlic From Algeria Or Senegal S Classic Theibou Dienn Spicy Fried Oysters With Peanut Sauce From Togo Wakes Up The Palate, While Mango Cream From Cameroon Cools The Fire Carrot Sambal From South Africa Makes A Piquant Side Dish, While Kedjenou Chicken Stewed With Tomato, Onions, Chile, Garlic, And Ginger From C3244 Te D Ivoire Makes An Intriguing Main Course.A Special Section Of Menus Using Recipes From The Book Complete With Suggestions For Appropriate Decor And Music, Makes It Easy To Plan A Variety Of African Feasts Harris Also Includes A Glossary Of Ingredients And Utensils, A Selection Of Mail Order Sources, And A List Of Good Reading On African Foods. After skimming this a few years ago, I finally got around to thoroughly re reading it Generally good, although I admit that I prefer the North African Moroccan, Egyptian, Tunisian and Ethiopian dishes An interesting thing that I noticed is that once you get to the foods of Sub Saharan Africa, the recipes either seem to be extremely simple like 3 6 ingredients or intensely complicated I actually had to do a significant amount of hunting just to make the spice mix for the Nigerian Peppersou After skimming this a few years ago, I finally got around to thoroughly re reading it Generally good, although I admit that I prefer the North African Moroccan, Egyptian, Tunisian and Ethiopian dishes An interesting thing that I noticed is that once you get to the foods of Sub Saharan Africa, the recipes either seem to be e
Fascinating, if not necessarily practical Many of the recipes do use readily available ingredients, but equally many call for unfamiliar, hard to find greens and palm oil I loved reading it, with the background, varying cultures, and Ms Harris personal stories, but I rarely use it. I would give itstars because I love this cookbook But we really only use one or two recipes from it lol.
- 400 pages
- The Africa Cookbook
- Jessica B. Harris
- 24 December 2017 Jessica B. Harris